Fast, Fabulous & Frozen - Apricot Mint Sorbet

Today's post is going to be really quick, just like this wonderfully refreshing sorbet for your high powered blender - coming to you just in time for the warm weather. If you're looking for a sweet, tart fix, why not whip up a frozen treat using beautiful in-season Apricots. Healthy though it may be, this dessert really delivers. The twist? Fresh Mint Leaves. Mint goes

Apricots - very delicious this time of year, Photo: NK

so well with sweet stone fruit; the combo is really surprising and makes for a very complex yet subtle flavor profile. 

I created today's speedy Sorbet recipe quite by accident. I had some leftover Mint leaves from our recent Gnocchi with Peas & Spring Herbs that I didn't want to waste. Then a week or so later, my bunch of Apricots I'd been looking forward to eating were ripening at a faster pace than I could enjoy them. Whenever fruits and herbs are at their peak, it's a great idea to freeze them in order to minimize waste. So I pitted and sliced up my Apricots, and weeks before that, to preserve my mint, I had placed three or four leaves in the bottom of each compartment of an ice tray before covering with water. Fast forward to the present day, and in rummaging through my freezer, the thought occurred to me that these two ingredients might just work wonderfully together.

A great way to store & preserve herbs, Photo: NK

Mint Ice Cubes make a fun addition to summer drinks, and in this case they provide a great way to add both ice and Mint to your blended creations. 

To recap: Make Mint Ice Cubes using 3 or 4 leaves of Mint in each ice cube compartment, cover with water and freeze!

Fast Apricot Mint Sorbet 

Serves 2

4 Mint Ice Cubes (see note above /with about 12 leaves of mint, three leave in each cube)

2-3 very ripe Apricots, pitted, cut into small slices and then frozen

2 teaspoons Agave, Honey, or other sweetener if your choice

1 Tablespoon Water (only if needed to thin out the consistency)

~Blend in a high powered blender until very smooth, scoop out, and serve immediately! 

Apricot Mint Sorbet is super healthy and delicious, Photo: NK 

Meatless Monday (De Mayo) - Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca

Grape Tomato Salsa Fresca - easy, light & fast! Photo: NK

Sluggish Monday or not, you probably know by now that in our house, we'd never let Cinco De Mayo pass unnoticed (do take a look back at our 2012 and 2013 Mexican-inspired food celebrations). 

We're skipping the margaritas this year (let's call it our half-hearted attempt to behave like model citizens a few weekdays), and streamlining recipe prep work more than usual because, well, after a weekend, it takes us a bit more effort to get in the swing of things. 

Still, we're in a celebratory mood for a few reasons, one of which being that just last week, Neurotic Kitchen took great pleasure in receiving the official seal of approval from MeatlessMonday.com. This wonderful internet destination for all things meatless noticed our frequent participation in the eponymous movement, and for that, we're grateful. Needless to say, we're even more eager to continue to support this important health initiative and will look forward to creating many more Meatless Monday dishes to share with you. So today's question was, could Cinco De Mayo be yummy minus meat? The answer - a resounding si! 

Easy Veggie Quesadillas With Grape Tomato Salsa Fresca, Photo: NK

To achieve our meatless mission, we whipped up a fast and super light salsa fresca to go with simple (just 5 ingredients) yet delicious veggie quesadillas made with a quick black bean mash, avocado, and baby spinach. Some melty white cheddar seals this tasty, handheld package up in no time flat. We tried to keep our ingredients as wholesome and clean as possible, and you'll find this dish to be kid friendly too. We hope you enjoy! 

Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca
Adapted from Epicurious
Serves 4 - about 3 slices of quesadilla each

Ingredients:
For the Quesadillas:
15 Ounce Can Organic Black Beans, rinsed well and drained
1 teaspoon Cholula or similar vinegary hot sauce
1 Avocado, cut into thin slices
About 2-3 Ounces Baby Spinach (we like to buy pre-washed for ease of use)
1 Cup Light (low fat) White Cheddar, grated, or similar cheese
4 Large 10-inch Whole WheatTortillas or Wraps (like La Tortilla Factory 100 calorie wraps)
Sliced Jalapeños - optional

For the Salsa Fresca:
1/4 Cup Chopped Cilantro, plus more sprigs for garnish
About 2 Cups Organic Grape Tomatoes, sliced into thirds or fourths
1.5 teaspoons fresh Lime Juice 
1/4 cup chopped Red Onion
1/4 teaspoon Cumin
1/4 teaspoon Salt 

Method:
1. Mix up the Salsa Fresca ingredients in a medium bowl. Toss well and set aside.

Assembling the Quesadillas, Photo: NK 

2. Prepare the black bean mash by pouring beans into a medium bowl and adding the hot sauce. Now lightly mash them with a large spoon. They should be somewhere in between smooth and chunky. Mix well. (NOTE- if you omit the hot sauce for any reason you must remember to season the black bean mash with some salt. The hot sauce places a significant role in imparting more flavor to the beans).

3. Heat a large skillet or grill pan over medium high heat. To assemble the Quesadillas, lay out 4 tortillas on a clean surface. Spread each tortilla with one quarter of the black bean mixture (don't spread beans all the way to the edge or they will spill out), then add 1/4 of the avocado slices to each tortilla. Now add a handful of spinach leaves to each tortilla, and finish with about 4 tablespoons of grated cheese per quesadilla. 

4. Fold quesadillas carefully in half and apply some pressure with your hands. Cook them 2 by 2 on the hot skillet (or more at a time if you have room) allowing them to grill on each side for 2-3 minutes before flipping. The quesadillas should brown nicely but not burn (some grill marks will appear as well). Press them down with a spatula to help the cheese melt and seal. Remove quesadillas to a cutting board and allow to cool slightly. Slice into 3 triangles a piece using a serrated knife and plate. Serve with Salsa Fresca, sprigs of cilantro, a sprinkling of sliced jalapeños and, of course, extra hot sauce. Enjoy! 

Soup's On! - Quick & Healthy Tomato Bisque

Quite a few of my fondest childhood memories were formed during the summers I spent with my best friend at camp. Pre-teens at the time,  it was one of the few chances we had to escape big city life to see how the country mice lived. With fun-filled days spent swimming in the lake, doing woodshop, playing tether ball, and enjoying the splendor of nature, what do you think I remember most vividly? Grilled cheese and tomato soup day at the cafeteria! Typical, huh? But this was no run of the mill lunch. The tomato soup was surprisingly good and came to our communal table piping hot in big silver kettles.  Grilled cheeses were stacked on their side and served in baskets ten at a time. What 12 year-old could resist?

Fast & Healthy Cream of Tomato Soup, Photo: NK

Today, we'll tackle the tomato soup portion of this fond food memory, with some minor adjustments for health. If you've got ten minutes, you can try it too! 

Cooking from scratch is the best way to know just what you are putting into your body. While most canned soups come packed with sodium and preservatives, it takes almost no time at all to prepare a simple, blended soup with much less of the naughty stuff but still plenty of taste. Just to be a bit decadent, we'll make today's tomato soup into a bisque using a touch of almond milk. You could certainly use dairy milk or even cream (if you like it more rich), but I figured this version may as well be vegan (unless you'd like to garnish it with a bit of grated parm as pictured below).

Enjoy!

Healthier Cream of Tomato Soup/Vegan Optional
2-3 Servings, or approximately 24 Ounces

Ingredients:
14.5 Ounce Can Organic Diced Tomatoes (we prefer Muir Glen brand)
8 large Basil Leaves plus more for garnish
1/2 a Sweet Yellow Onion, roughly chopped
3 Large Garlic Cloves 
2 Tablespoons Extra Virgin Olive Oil
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon Sugar 
3/4 Organic Vegetable Broth 
1/4 Cup Almond Milk or Dairy Milk if you prefer 
Grated Parmigiana Cheese (optional) 

Method:
Blend all ingredients in a food processor or blender until smooth. 
Pour soup into sauce pan and heat gently until fully warmed through. Taste for seasoning and add more salt and pepper if needed. Optionally garnish with grated Parmigiana Cheese.  
Enjoy!      
NOTE: I do not recommend freezing this soup as the consistency changes upon defrosting.   It's best served fresh! 

Blender Bender - Chilled Avocado Lime Soup / Healthy Banana Ice Cream

Confession: I am obsessed with my new, high-powered Vitamix blender. It's seriously the kitchen tool I've been dreaming of for years. It's awesome, as in where have you been all my life awesome. While I promise not to turn Neurotic Kitchen into an all-blender recipe blog, I must indulge my urge to show you just a few of my favorite fast and friendly recipes. A side dish and dessert in under five minutes? It's all possible with the right appliance. 

Chilled Avocado & Lime Soup Served With Pork Chops with Latin Flavors, Photo: NK

We'll start with a bright, lime spiked Chilled Avocado Soup and finish with a super healthy solution to your nightly dessert craving - Banana Ice Cream. Both of today's recipes do not require an uber-powerful blender or food processor. Just your average countertop appliance will do. Let's roll:

Chilled Avocado & Lime Soup/Sopa Fria de Aguacate 
Adapted from Saveur.com 
Serves 3-4

Ingredients:
1 large, very ripe Avocado, pitted and roughly chopped 
2 large Jalapeños, pitted and sliced in half (2 will be medium spicy, use less to taste)
1/2 a Sweet Yellow Onion, roughly chopped
1/2 Cup Half & Half 
1 small vine ripened Tomato, roughly chopped 
2 Cups Vegetable Broth
1/4 Cup Lime Juice
1/4 -1/2 teaspoon of Salt, depending on your taste 
Black Pepper  

Method: 
Combine all ingredients together in blender or food processor. If you are using a Vitamix or other high powered blender, you only need to blend for 30-45 seconds, or until smooth. Blending any longer will end up whipping the mixture into more of a cream texture. Chill well and enjoy!

Blender Magic: Healthy Banana Chocolate Chip Soft Serve, Photo: NK

Healthy Banana Chocolate Chip Soft Serve Ice Cream
1 large or 2 small servings

Ingredients:
2 Large Bananas, cut into chunks and frozen solid
2 Tablespoon regular or Vegan Chocolate Chips - we prefer bittersweet
1 Tablespoon Almond Milk, Dairy Milk, or Cream

Method:
In a high powered blender or food processor, blend the Bananas, Almond Milk, and 1 tablespoon of the chocolate chips until smooth. (For Vitamix blenders, use the high setting and be sure to employ the tamping instrument if needed to press the mixture down in between blending - blend in 30 second increments until processed - should take about 1.5 minutes). Top with remaining chips and serve immediately! Feel free to get creative with mix-ins. Hint: A Thin Mint or two mixed in is never a bad idea! 

Lightened Up Classics - Figure-Friendly Waldorf Salad

A few weeks into January and we've been fairly successful in keeping on a healthy track this New Year. Yup, we're celebrating a steady record of gym-going with only a few minor moments of food-driven naughtiness. A whole nineteen days worth! We know, you're impressed. With these lofty resolutions in mind, I had asked my husband to get me the new Giada De Laurentiis cookbook for Christmas, Giada's Feel Good Food. If you aren't familiar, it's the bombshell book where adorably petite GIada lets us in on what I've suspected all along: there's no way she's eating all those delectable bowls of pasta you see her cooking on TV. 

Lighter Waldorf Salad Prep, Photo: NK

My verdict on the book is that it's a pretty good read and there are a great many straightforward, light, and appetizing recipes throughout. Think California spa food gone just a bit more substantial. It even includes some nice tips on how she cares for her skin and hair as well. The first recipe that spoke to me was a much healthier remix of an old classic, a guilty pleasure of mine - Waldorf Salad. Could Waldorf Salad be good without the mayonnaise?, I wondered aloud. Turns out, it can. I hope you enjoy our light adaptation of Giada's recipe (we used crunchy jicama instead of fennel). We found it every bit as satisfying as the original, and filling enough to require only a small accompaniment to make an entire dinner (in our case, we added a crab cake on the side, no bun). As a lunch portion it is perfectly sized. Enjoy!

Lightened Up Waldorf Salad, Photo: NK 

Lightened Up Waldorf Salad

Slightly Adapted from Giada De Laurentiis

Serves 2

Dressing Ingredients:

2 Tablespoons Grapeseed Oil

2 Tablespoons Apple Cider Vinegar (we like Bragg Vinegar)

1/2 teaspoon Kosher Salt

Several Pinches Black Pepper

1.5 teaspoons Light Agave (or Honey)

Salad Ingredients:

1/2 Cup Cooked Grains of your choice (we used Farro, barley or brown rice work well)

1/2 Cup Toasted Walnuts, chopped

1/2 Cup Seedless Red Grapes, sliced in half

1/2 a Granny Smith Apple, cored and cut into a 1/4 inch dice

4 Large Radicchio Leaves

1/2 Cup diced Jicama (1/4 inch dice) or Fennel Bulb, or Celery, diced the same size

Method: 

1. Combine ingredients for Dressing in a small bowl.

2. In a larger bowl, toss the Apple, Jicama, Grapes, Walnuts and Cooked Grains. Drizzle the dressing over the salad (you'll only need about 3 teaspoons), mixing gently until coated. 

3. To plate, place 1 or 2 Radicchio Leaves on the plate. Spoon salad into the leaves (use both if you can't fit the whole portion, or one leaf if it's big enough to accommodate).
Enjoy!

Lightened Up Fish & Chips - Potato Chip Crusted Cod + Malt Vinegar Reduction

Fish and Chips with Malt Vinegar is a classic dish best known for its popularity in the British Isles. Its timeless appeal is not accidental.  A nice, firm White Fish (typically Cod or Haddock) enrobed in crispy deep fried batter usually sounds pretty good to me. Of course, Fish and Chips is hardly a figure-friendly dish, but is there a way to make it a bit less rich? Turns out that Salt and Vinegar Chips (the ONLY Chip flavor as far as I'm concerned) are the key to satisfying your Fish and Chips craving without a deep-fryer. The second key is of course not to eat the remainder of the bag - but they are so tempting! 

Salt and Vinegar Potato Chip Crusted "Fish & Chips" with Lemon Parsley Potatoes and Malt Vinegar Reduction
Photo: NK 

To guard against this inevitability I bought two single-serve bags of Salt and Vinegar Chips. We all know I have zero self-control and the two bags contained just the right amount for this recipe's crispy Crust. Depending on how coated you'd like your Fillets, you can even use less crumb topping. 

Since the "Chips" in classic Fish and Chips are really just the British way of referring to French Fries, today's answer to this component of the meal will instead be fast-cooking Fingerling Potatoes brightened up by Lemon Zest, Parsley and tossed in only a small amount of Oil. They might not be real "Chips" but they are pretty tasty and definitely easy so we're invoking some creative license here. Finally, to tie everything together, Classic Malt Vinegar gets an update by being reduced down to a syrupy drizzle. The Vinegar Reduction can be made even a few days ahead and the Potatoes are cooked quickly, just before the fish - believe it or not, even without advanced preparation you can have this dish ready in just about 45 minutes to 1 hour. We hope you enjoy our slightly lighter update of a classic guilty pleasure.


Timing this Recipe & Order of Preparation:

Start to finish, you can prep and cook this dish and all its accompaniments in 45 min to 1 hour. Cook time is only about 35 minutes total for Potato Side Dish and Fish. Malt Vinegar Reduction can be made in advance or as the oven preheats (it takes 10 minutes or so) - Here's how and when to do it all:

Prep and chop all ingredients for the Potatoes. 

Make the Malt Vinegar Reduction ahead if you have time, or make it while the oven is preheating for the Potatoes (500 degrees).

Make the Potatoes. Prep all Fish Ingredients while Potatoes cook. When Potatoes are finished, lower oven to 400 degrees for the Fish and set the Potatoes aside. They can be served at room temperature or reheated one or two minutes before Fish is done. In fact you could pop them back in the oven for the last minute or two that the Fish cooks. 

Make the Fish and finish it a minute or two under the Broiler to achieve a nice golden brown crust. Serve with a drizzle of Malt Vinegar Reduction on the Fish and extra on the side. Enjoy!  


Salt and Vinegar Potato Chip Crusted Cod & Potatoes with Malt Vinegar Reduction
Adapted from Cooking Light
Serves 2 

Ingredients:
2 - 6 to 8 Ounce Cod Fillets

Salt and Pepper

1 Recipe Lemon Parsley Fingerling Potatoes* (recipe follows)
1 Recipe Malt Vinegar Reduction* (recipe follows)
About 2 Cups of Salt and Vinegar Flavored Kettle Chips
1/4 teaspoon Hot Smoked Spanish Paprika or Regular Paprika
2 heaping teaspoons Light or Fat Free Mayonnaise
Parchment Paper

Method: 
Make the Malt Vinegar Reduction. (Can be done a day or two in advance if you like)
Make the Lemon Parsley Fingerling Potatoes. Both recipes are below.

For the Fish, Preheat oven to 400.
Crush Potato Chips into fine crumbs by placing them in a plastic bag and smacking them with a blunt object. Sprinkle Paprika into the Potato Chip Crumbs and combine. 

Place Cod Fillets on a piece of Parchment in a Baking Dish.

Season Cod Fillets lightly with a pinch of Salt and some Pepper

Evenly spread 1 teaspoon or so of Light Mayonnaise evenly over each Cod Fillet.

Preparing the Cod, Photo: NK

Gently press Potato Chip Crumbs all over each Fillet, covering the top of them completely.

Bake for 10-12 minutes until somewhat firm and opaque. 

Turn on Broiler and finish the Fish for 1.5 minutes under the Broiler to brown the crust. Keep an eye on it so it doesn't burn. Fish is done when it is easily flaked off with a fork. 

Serve immediately with Fingerling Potatoes on the side and a drizzle of Malt Vinegar Reduction over the Fish. Serve extra Malt Vinegar Reduction on the side as well. 
Enjoy! 


Malt Vinegar Reduction
Makes enough for at least 6 Servings of Fish 
(Keeps in the fridge for a few days and can be made a day or more in advance)

Ingredients:
1 teaspoon White Sugar
3/4 Cup Malt Vinegar
1 Tablespoon Beer (Optional)

Method:
In a small pot, bring ingredients to a gentle boil. Allow to boil slowly, stirring occasionally, until liquid is reduced to about a third of the volume. Once reduced, the liquid should become very syrup and spoon should be coated. This will take about 8-10 minutes. Be sure to watch the Vinegar cook the whole time. It's easy to go from syrup to shellac and totally ruin your vinegar and pan. Once desired consistency is achieved, set aside Vinegar Reduction in a heatproof vessel to cool. 

Lemon Parsley Fingerling Potatoes

Lemon Parsley Roasted Fingerling Potatoes, Photo:NK

Serves 2-3

Ingredients: 
1 Pound Fingerling Potatoes
Kosher Salt
Black Pepper
1/4 finely chopped Italian Parsley
2 teaspoons Olive Oil
1 Tablespoon Lemon Zest

Method:
Preheat oven to 500. 

Toss Potatoes in Oil and place in a baking pan.

Sprinkle with Kosher Salt and Pepper. 

Bake for 22 minutes until tender and golden, shaking the pan once in a while to rotate Potatoes. 

When cooked, toss in the Lemon Zest and Parsley. These can be served at room temperature or rewarmed slightly for a minute or two when ready to serve. 


Enjoy!

Neurotic Homestyle - Chicken and Dumpling Soup

Had it not come out so tasty, this recipe for Chicken and Dumpling Soup might never have made it to Neurotic Kitchen. 

Chicken and Dumpling Soup, Photo: NK

It's great to use a large Dutch Oven for this dish Photo: NK

Before setting out to adapt a really wonderful version of Chicken and Dumpling Soup from Taste of Home Magazine, I conveniently forgot that when I made it last year it took quite a while and made a colossal mess in my kitchen because it requires so many pots and bowls. See, the trouble is, there are several steps to this thoughtful recipe - which is probably why it comes out so good. The original author ingeniously suggests using a pre-cooked Rotisserie Chicken to cut down on prep time. I followed that very clever directive, but still found the process of creating the stock, browning the Vegetables, simmering the Broth and Chicken, preparing the Dumpling Batter, and finally, cooking the Dumplings, a bit too time consuming and messy for a weeknight meal. What I'm getting at is, I just can't say with certainty that this is a fast, no muss no fuss meal - what I can say is that it's delicious. 

Before setting out to cook, I planned out a few changes to the recipe meant to make it slightly lighter. The main change was to use Evaporated Milk instead of Heavy Cream. Doing so shaves 120 calories and 18 grams of fat off the original. Even still, this is definitely not a diet meal by any means, but lightening it up never hurts when no flavor is sacrificed. We also used mostly Fat Free Chicken Broth, less Oil, and less Butter. What makes this recipe special in the first place is that it has an element of spice (which I admittedly increased) and also results in particularly tasty dumplings thanks to a healthy dose of Cayenne Pepper and Salt in the batter. Some Chicken and Dumpling recipes can be a bit bland for my taste, but this version has a ton of flavor and loses none of the homey comfort qualities that make this classic Southern dish so well loved.

I realize I am sending mixed messages but this dish is worth making. Do it when you have an hour and a half, and start it at least that long before you'd like to serve it. A hungry partner staring at me never helps me stay calm in the kitchen.  

Before we begin, some tips on how to make the preparation just a little smoother:

Purchase and chop up a ready-cooked Chicken such as a Rotisserie Roaster, perhaps even do so the day before if you can. It's no fun to have Chicken shrapnel all over your hands when you are trying to stir broth and simultaneously brown Vegetables at the same time. The recipe below asks you to use the whole Chicken (a roaster big enough to serve 2) but the Soup would be just as good if you only have half the chicken. It'll just be a bit less chunky. This means that perhaps you can make sandwiches with half the roaster the first day, and chop up the rest for the soup. You could also use a couple of cans of ready-cooked Chicken. That's not really my thing because such a product is hard to find in organic form, but if you choose to do so, it would certainly eliminate a lot of the mess and chopping. I should also mention that any type of cooked Chicken will do! Light meat, dark meat, tenders, breasts, thigh meat shredded off the bone. Chicken and Dumpling Soup is a great thing to make with leftover cooked Chicken from any other recipe. 

Stir up all your Dry Dumpling Ingredients (Baking Powder, Flour, Cayenne and Salt) in a large bowl before you start cooking. Whenever I am messing with Flour and cracking eggs mid-recipe, I inevitably make an unholy mess. 

Same story with the Wet Dumpling Ingredients (slightly beaten eggs and Buttermilk). Crack and beat the eggs and combine them with the Buttermilk in a measuring cup or small bowl in advance. When it's time to create the quick Dumpling batter, having everything ready and at your fingertips is most definitely a good thing.

Ready Chopped Celery and Carrots can be a huge timesaver. Unfortunately, they can also add to the expense of the produce. At the very least, you can certainly buy pre-peeled small carrot sticks so you don't have to peel the carrots. I like to do this because Carrot Sticks make a handy snack to have around for later and you'll definitely have some leftover. It's also important to chop all your Garlic in advance so it is at the ready. 

Set aside a sieve with a handle if you have one. I use this to scoop out the aromatics that must simmer in the broth as you are creating the Chicken Stock. A slotted spoon works well too. I do this so I don't have to mess up yet another bowl when the recipe calls you to strain out the Thyme Sprigs, Garlic, Bay Leaves, and much of the Crushed Red Pepper. If you have cheesecloth and twine, you can also wrap up the aromatics in a little bouquet so they are even easier to fish out.

Have all additional ingredients out on the counter and ready to go. 

Finally, feel free to have a plan for your Buttermilk. You will have a bunch left over. Use it as an overnight marinade for Chicken or Pork Chops, or maybe you are craving Buttermilk Pancakes this weekend? 

Now, Are we ready to cook? I think so!

Chicken and Dumpling Soup
Adapted from Taste of Home/Jessica Rehs
Serves 4 to 5 
Ingredients: 
4 Cups Reduced Sodium and Fat Free Chicken Broth 
2 Cups Prepared Chicken Stock
1 Cup Water
3 Bay Leaves 
1.5 teaspoon Crushed Red Pepper Flakes 
6 Fresh Thyme Sprigs
5 large Garlic Cloves, peeled
3 Garlic Cloves, minced and set aside 
1 Cup chopped Carrots
1 Cup chopped Celery
2 Tablepoons Olive Oil
1 Tablespoon Butter
2 Tablespoons All Purpose Flour
1 Cup Frozen Peas
1 Rotisserie Chicken, meat chopped into bite-sized pieces
1/4 Cup Evaporated Milk
1/2 Cup chopped Chives (optional) for garnish 
Dumpling Ingredients: 
2 Cups All Purpose Flour 
1 Tablespoon Baking Powder

Removing the aromatics, Photo: NK

1.25 teaspoons Cayenne Pepper
1.25 teaspoons Salt 
1 Cup Buttermilk 
2 Eggs, lightly beaten

Method:
Create the Stock:
In a large saucepan, add the first 7 ingredients and combine. Bring liquid to a boil, reduce the heat, and allow to simmer uncovered for about 25 minutes. Once done, scoop out most of the Crushed Red Pepper, all of the Garlic, Thyme, and Bay leaves. Discard. 
Note: You can also leave a few Cloves of whole Garlic in for the entire cooking process if you like extra Garlic flavor. I did of course. Just be sure to remember to scoop them out later! 

Cook Vegetables and Create the Soup Base:
In a large dutch oven or very large pot add oil and melt butter. Add Carrots and Celery and sauté until they are tender, stirring occasionally and taking care not to burn. This should take about 6-8 minutes. 

Dumpling batter, Photo: NK 

Bring it all together:
Next, add the Minced Garlic and cook about 1 minute longer, stirring. Stir in the 2 Tablespoons of Flour until incorporated. Now, slowly add the prepared Stock. Bring it to a boil and cook, stirring, for 2 to 3 minutes to allow it to thicken. Add the Peas and return the mixture to a boil. Cook for another 3 or so minutes until Peas are tender. Stir in Chicken and Evaporated Milk and lower the heat a bit. Allow the mixture to heat thoroughly for another 3 or so minutes.

Make, add, and cook the Dumplings:
In a large bowl, combine Flour, Cayenne, Salt and Baking Powder. In a separate smaller bowl combine slightly beaten Eggs and Buttermilk. Pour the Wet ingredients into the dry ingredient bowl and stir until incorporated and just moistened.

Photo: NK

By the teaspoonful, drop batter into the already simmering broth. Add as many dollops of batter as you'd like keeping in mind that you may have some batter left over. When done, cover the pot and simmer for 15 to 20 minutes or until a toothpick comes out clean when poked into a Dumpling. 

When the Dumpling are finished cooking they will inevitably have stuck together. You can easily remedy this by running a sharp knife around each to separate. 

Photo: NK 

To Serve, portion out the Soup and Dumplings into individual bowls and garnish with ample amounts of Chives.

Cooks note - this "soup" has the potential to come out more stewlike - much of liquid gets sucked up by all the Dumplings, especially after you've stored this and served it as a leftover. You can certainly store the Dumplings apart from the broth, or feel free to add more Chicken Broth or Even a bit of water before reheating to 
increase the amount of liquid. 
Enjoy! 

Ready to serve Chicken and Dumpling Soup, comfort food at its finest, Photo: NK 

In the Kitchen With Moni - Kung Pao Shrimp Makeover

I'm so happy to share cooking inspiration from one of my dear friends, Monica (also known as Mo or Moni, as we affectionately call her). Monica is my healthy food muse. She knows how to eat sensibly and is also great at remaking diet-busting recipes into healthy yet super tasty dishes. Today, I'll be sharing one of Monica's best recipe makeovers - a guiltless version of Kung Pao Shrimp with an amazing and easy side dish of Sichuan Asparagus. 

Lighter Kung Pao Shimp with Sichuan Asparagus and Brown Rice, Photo: NK 

Looks great, right? Trust me, you won't miss the extra fat, salt, or starch. This dish proves that you need not lose your joie de vivre to stay slim! While I made some minor tweaks to her recipe because I was missing one or two of the ingredients, you can find the original recipe and many other great dishes here on Moni's blog: Meals From Mo's Kitchen.

Before we start, here's how to time this meal:

Preheat the Oven to 400

Clean the Shrimp

Cut up the Lemons and put the Asparagus in the Oven.

Chop all the Shrimp and Sichuan Sauce Ingredients, and pull out all the bottles you'll need. 

Cook the Kung Pao Shrimp, preparing the Sichuan Sauce during inactive time. 

~Everything should be done around the same time this way. 

Healthy Baked Asparagus, Photo: NK

Let's start with the Asparagus Side Dish. I have to say, this recipe is really amazing. I love baking Asparagus but I refrain from doing so often because I don't like having to slather it in oil. Covering the Asparagus with Lemon Slices, as Monica does, solves this problem. The juices of the Lemon basically steam the stalks, cooking them perfectly without using excess oil and fat. Smart! And who knew making a Sichuan Sauce could be so easy? This sauce would be delicious on many veggies, so feel free to be creative. 

Mo's Sichuan Asparagus 

Serves 2-3

Sichuan Sauce Ingredients: 

3 Tablespoons Chicken Broth

1 Tablespoon Tomato Paste

2 teaspoons Chinkiang Vinegar (learn about it HERE.) or 2 teaspoons Balsamic Vinegar

1 teaspoon Soy Sauce

Sichuan Sauce Coming Together, Photo: NK

1/2 teaspoon Sugar

1/2 teaspoon Sesame Oil

1/4 teaspoon Cornstarch 

1/4 teaspoon Crushed Red Pepper, or more to taste

Additional Ingredients:

2 Lemons, sliced into rounds

1 Bunch of Asparagus 

1 pinch of Oil, for pan

Optional - 1 package Uncle Ben's Ready Rice - Brown Rice that microwaves in only 90 seconds. 

Method:  

Preheat oven to 400 degrees. 

Lightly oil a pan and place the Asparagus in a row. 

Lay Lemon Slices over the Asparagus until completely covered.

Bake for approximately 20 minutes. 

To prepare Sichuan Sauce, whisk all ingredients together in a small bowl. 

Warm the Sichuan Sauce in a pan. 

Once the Asparagus is done add it to the pan and toss together with the Sichuan Sauce. The Sichuan Sauce is on the sweet side so you may want to add it slowly, adjusting the amount to your tastes. 

If you are preparing the rice, place it in the microwave now. 

Serve with Brown Rice on the side. 

Mo's Lighter Kung Pao Shrimp 

Serves 2  

Ingredients: 

1 teaspoon Canola Oil

5-8 Dried Chili Peppers - I used 8, because Sam likes her Kung Pao spicy...

1 Tablespoon Dry Sherry, Cooking Sherry, or Shaoxing Wine

1/2 teaspoon Cornstarch

2 Cloves Garlic, minced

1 teaspoon Minced Ginger or 1 teaspoon Ginger Powder

1 Lb Peeled Raw Shrimp, tail on, deveined

1/2 teaspoon Sugar

2 Tablespoons Soy Sauce

1 Chopped Scallion (we didn't have Scallion so I used Celery and it was just fine)

1 Tablespoon Chopped Peanuts

Method:

In a bowl, combine Sherry, Cornstarch, Garlic, Ginger, and Shrimp together.

In a wok or large skillet, heat the Canola Oil over medium heat.

Add Dried Chili Peppers and stir. Cook until slightly blackened. 

Next, add the contents of the Shrimp Bowl to the wok. 

Cook about 3 minutes, stirring occasionally.

Reduce the heat to low. 

Add Sugar and Soy Sauce. 

Cook, stirring occasionally, another 5 minutes.

Remove the wok from the heat.

Stir in Sesame Oil, Scallion, and Peanuts.

Enjoy!! 

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Takeout Makeover - Lightened Up Asian Dinner

Today's post is all about flavor, and how even the richest takeout delights can be lightened up yet still remain satisfying in all the right ways. Our first recipe is a bold, Thai-inspired salad made with absolutely no fats. Zucchini Ribbons sliced on my new mandoline (courtesy of my wonderful Mother-in-Law) make for a lovely presentation, and the tangy, sweet and salty dressing packs a delicious punch. Any crunchy green veggie will do for this, green beans, snap peas, whatever you have on hand! You will almost forget that you're eating healthy. 

For our entree, I checked out a few WeightWatchers recipes a friend shared with me and settled on their virtuous version of General Tso's Chicken. I will say - it came out pretty good. While it was by no means an exact copy, more evocative really, the recipe definitely yields an easy, tasty and flavorful chicken dish nonetheless. Just because you are eating more carefully doesn't mean you have to miss out. 

Super Healthy Thai-Style Mango Salad
Adapted from Veggie Wedgie
Serves 2-3

Ingredients:
Juice of One Lime 
1 teaspoon Agave Syrup or Honey
1 teaspoon Orange Juice
1/2 teaspoon Fish Sauce (optional)
1 dash Sriracha 


1/2 Cup Cilantro, chopped
1/2 Hot House Cucumber, unpeeled, or 1 regular Cucumber, peeled
1 Zucchini
1/2 Lb Sugar Snap Peas
1 Yellow Thai Mango or underripe regular Mango

Julienned Mango, Photo NK

                                                                 Method:

In a small bowl, mix the first 5 ingredients to make the dressing. Set aside.

Next, peel and cut Mango into matchsticks (julienne them) and chop Snow Peas




Using a spiralizer, mandoline set on the thinnest setting, or sharp chef's knife, cut zucchini lengthwise as thin as you possible can, to create ribbons. 



Chop Cucumber by hand into 1/4 inch thick slices and then roughly chop them. 



Combine chopped Cucumbers, Sugar Snap Peas, and Cilantro together. Pour half the dressing over and toss, the add in half the Mango matchsticks.

Snap Peas, Cilantro and Cucumber, Photo: NK

Next, Spread the Zucchini Ribbons on a flat surface and gently toss them in the remainder of the dressing. 

To assemble the salad, pile the Snow Pea, Cucumber, and Mango mixture onto a plate. Place Zucchini Ribbons on top or on the side (whatever you prefer presentation-wise!). 

Finally, top with the reserved Mango matchsticks. Serve and enjoy!

Thai-Style Mango Salad, Photo: NK

WeightWatchers General Tso's Chicken
Very lightly adapted

Photo: NK

Serves 4. *8 Points Per Serving

Ingredients:
3/4 Cup Low Sodium Chicken Broth
1.5 Tbsp Cornstarch
2 tsp Peanut Oil
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tablespoon White Vinegar
1/2 tsp Ground Ginger
1/4 Jalapeno, seeded and thinly sliced (optional)
1/2 tsp Crushed Red Pepper 
2 Garlic Cloves, minced
3 Scallions, white and green parts sliced

2 Cups Cooked Brown Rice,we like Uncle Ben's Ready Rice (done in 90 seconds in microwave),kept warm

1 Lb Organic Boneless Skinless Chicken Breast, cut into two inch chunks

 
Method:



In a bowl, combine Chicken Broth, Cornstarch, Soy, Sugar, Vinegar and Ginger powder. Whisk briskly and set aside. 

Heat oil in a wok or large, high sided skillet over medium-high heat. Make sure it gets nice and hot. Add Scallions, Garlic, Red Pepper Flakes and Jalapeno. Cook for 1-2 minutes stirring continuously. Add chicken and sauté until browned on both sides, about 5 minutes. 

Next, add the Sauce that you set aside and simmer until the sauce becomes thickened and the Chicken is fully cooked, about 3 minutes.

Serve over Rice and enjoy!

Lightened Up General Tso's, Photo: NK

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